Rhubarb, beneficial properties, preparation

Rhubarb can be considered a fruit because it's often eaten as a dessert, but it's actually a vegetable. This perennial plant is believed to be native to Tibet. Initially, rhubarb was used only for medicinal purposes. For example, about 5,000 years ago, the Chinese used its roots as a laxative.

Did you know? Russians brought rhubarb to Alaska in the 1800s because they thought it would protect people from scurvy.

Purchase

Look for fresh plants with red, glossy stems and no signs of spoilage or wilting.

Storage

It's recommended to store rhubarb in the refrigerator in a plastic bag. It's very sensitive to ethylene, so keep it away from fruits that emit this substance (such as apples).

Beneficial properties

Rhubarb contains fiber and vitamin C. It's a fairly good source of vitamin K, which helps strengthen bones. Just half a cup of stewed rhubarb contains 115 mg of calcium (equivalent to 3/4 cup of milk).

Preparation

Remove the roots and leaves, wash the stems thoroughly, and cut into pieces. Old, thick stems should also be trimmed of any coarse fibers.

Cook with rhubarb:

- the chopped plant can be used on its own or combined with apple;

- when stewing, add a small amount of sugar, mix rhubarb with yogurt for dessert or with cereal for breakfast;

- to make excellent jam, you can mix rhubarb with other fruits, such as strawberries, raspberries or peaches;

Rhubarb and strawberries are a wonderful combination. Try adding chilled rhubarb to strawberry soup for a refreshing spring dessert.

Another great combination is rhubarb and ginger. Make ginger-rhubarb pie for dinner or use ginger to flavor rhubarb jam;

- add the plant to pies, cupcakes and cakes;

Rhubarb is good for more than just desserts. Its combination of tart and sweet flavors makes it a wonderful complement to lamb, pork, and game. Make rhubarb puree, compote, or chutney, and serve with roasted meats.

Article author: TopCook

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